I think these toasted seeds taste a lot like movie theater popcorn, although I suspect E disagrees because each time I mention it he responds with little more than an unintelligible murmur. Perhaps you agree? Let me know!
Roasted Pumpkin Seeds RecipePumpkin seeds fresh from the pumpkinOlive OilSaltDirections
Plunge the pumpkin seeds into a bowl of cold water and use your hands to pull off the strings and bits of pulp left on them. A few good swishes in the bowl is usually enough. Let sit for a minute or two and all the pulp will sink to the bottom, allowing you to scoop out the seeds with a col lander.Note: This is much easier if the pumpkin seeds are fresh out of the pumpkin. If you let them sit around and dry a bit it gets harder.Spread the seeds out in a single layer on an oiled baking sheet and used your hands to mix and coat them well. I use a pastry brush to swirl them around.Sprinkle with salt (and optional spices) and place in a 250 degree oven for about 45-60 minutes. Note that near the end you may hear a bit of popping, similar to when making popcorn.Let cool and store in an air-tight container.